Best 8 Lasagna With Chicken And Peppers Recipes

CREAMY CHICKEN LASAGNA

Steps:

• Heat oven to 350°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain noodles as directed on package.
• Meanwhile, in 2-quart saucepan, melt butter over medium-high heat. Cook bell pepper and onions in butter, stirring occasionally, until crisp-tender; remove from heat. Stir in milk, soup, basil and pepper.
• Place 4 noodles in baking dish. Top with about 1 cup of the soup mixture, half of the cottage cheese, 1 1/2 cups of the chicken, 2/3 cup mozzarella cheese and 1/3 cup Cheddar cheese. Repeat layers once, starting with noodles. Place remaining 4 noodles over top. Top with remaining soup mixture, mozzarella cheese and Cheddar cheese. Sprinkle Parmesan cheese over top.
• Bake uncovered 50 to 55 minutes or until bubbly and hot in center. Let stand 15 minutes before cutting.

CHICKEN LASAGNA RECIPE

Steps:

• Preheat oven to 375˚F. Cook pasta in a large pot of salted water until al dente according to package instructions then drain hot water and add cold water to the pot to stop the cooking process and prevent noodles from sticking together. Shred 4 cups of chicken.
• Place a pot or large saucepan over medium heat, add 1 Tbsp olive oil and saute onions for 3-4 minutes or until softened. Add 4 Tbsp butter and whisk in 1/3 cup flour. Continue whisking 3 minutes or until flour mixture is golden.
• Add 2 1/2 cups chicken broth, 1 1/2 cups half and half, 2 tsp salt, and 1/2 tsp black pepper. Whisk until smooth and simmer 5 minutes until thickened to a light gravy consistency.
• Add minced garlic and chopped spinach, and stir to combine then remove from heat.
• In a large bowl, whisk together: ricotta, egg, 2 cups mozzarella cheese, 1/4 cup parmesan, and 1/4 cup parsley.
• Add a little bechamel sauce on the bottom of a 9x13 casserole dish, add 3 noodles, Add 1/2 ricotta sauce, 1/2 shredded chicken then ladle 1/3 of spinach sauce over the chicken.
• Add 3 noodles, 1/2 ricotta cheese, 1/2 shredded chicken, and 1/3 spinach sauce
• Add 3 noodles, remaining 1/3 sauce, and sprinkle on reserved 1 cup cheese.
• Cover and Bake: Arrange 10-12 toothpicks over the top to keep the foil from touching the cheese then cover with a large sheet of foil. Bake on the center rack in a preheated oven at 375˚F for 45 minutes then uncover and broil 2-3 minutes to brown the cheese. Rest at least 10 minutes uncovered before slicing.

GOLDEN-CRUSTED CHICKEN-ASPARAGUS LASAGNA

Steps:

• Heat oven to 350°F. Grease rectangular baking dish, 13x9x2 inches. Cook and drain noodles as directed on package.
• Heat 5 cups water to boiling in 3-quart saucepan. Add asparagus; heat to boiling. Boil 3 to 4 minutes or until crisp-tender; drain. Place asparagus in bowl. Toss with oil and lemon pepper seasoning salt.
• Melt butter in 2-quart saucepan over medium heat. Stir in flour. Cook 1 minute, stirring constantly. Stir in broth, milk and marjoram. Heat to boiling, stirring constantly. Stir in chicken, 1/4 cup of the bell peppers and 1/2 cup of the Parmesan cheese. Cook about 2 minutes or until hot.
• Spread about 1/2 cup of the chicken mixture in baking dish. Top with 3 noodles, 1 1/2 cups chicken mixture, half of the asparagus and 1 cup of the mozzarella cheese. Repeat layers, starting with noodles. Top with remaining 3 noodles.
• Beat whipping cream in chilled small bowl with electric mixer on high speed until stiff peaks form. Spread over top of lasagna. Sprinkle with remaining 1/4 cup bell peppers and 1/4 cup Parmesan cheese. Bake uncovered 40 to 45 minutes or until hot in center and top is golden brown. Let stand 10 minutes before cutting.

ROASTED RED PEPPER LASAGNA

Steps:

• Cut each pepper into quarters; remove seeds. Place peppers, cut side down, on a foil-lined baking sheet. Broil 4 in. from the heat for 20-25 minutes or until skin is blistered and blackened. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes. Peel off and discard skin. Cut peppers into 1/4-in. strips., Cook lasagna noodles according to package directions; drain. In a saucepan, cook red peppers and garlic in oil for 1 minute; add the tomatoes, parsley, sugar, basil and pepper. Simmer, uncovered, for 20 minutes. In a saucepan, melt butter. Stir in flour, salt and nutmeg until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Spread 1 cup pepper sauce in a 13-in. x 9-in. baking dish coated with cooking spray. Top with three noodles, 1-1/2 cups pepper sauce, 1 cup white sauce and 1/3 cup Parmesan cheese. Repeat layers. Top with remaining noodles, white sauce and pepper sauce. Bake, uncovered, at 350° for 30-35 minutes or until bubbly. Sprinkle with remaining cheese. Let stand for 15 minutes before cutting.

LASAGNA WITH CHICKEN AND PEPPERS

Steps:

• For pepper sauce: halve and seed the peppers and cut into 1/2 inch dice.
• Seed and chop the tomatoes, reserving 1 cup of juice.
• Mince 1 tablespoon herbs.
• For both the pepper and chicken sauce, mince the 8 onions, 8 cloves garlic.
• Chop 2 cup parsley and 1/2 cup basil.
• For the pepper sauce, heat olive oil in large frying pan.
• Add half of the onions and pepper and cook until soft, aobut 15 mins.
• Add the tablespoon of minced herbs and half of the garlic, parsley, basil and cook about 2 mins.
• Add tomatoes and reserved 1 cup juice and cook until most of the liquid had evaporated, about 15 mins.
• Season to taste.
• The pepper sauce can be made one week ahead.
• For chicken sauce, trim the chicken breasts of fat and connective tissue and season with salt and pepper.
• Cut the prosciutto in 1/2 inch pieces.
• Heat 4 tablespoons of the butter in a large frying pan over medium heat.
• Sear the chicken about 2 minutesa side until well browned, cooking in batches to avoid overcrowding.
• Reduce heat, return all chicken to pan and simmer until barely cooked through, about 10 minutes.
• Remove from pan and cool.
• Cut chicken into 1/2 inch dice.
• In the same frying pan, heat 1 tablespoon of olive oil over medium heat and briefly saute ham and remaining garlic, parsley and basil until fragrant, about 2 minutes.
• Add to chicken.
• In the same pan used to cook the chicken and ham, heat remaining 6 oz of butter and 1 tablespoon of olive oil.
• Add the remaining onions and peppers.
• Saute until soft, about 5 minutes.
• Whisk in flour and cook for 4 minutes over low heat, stirring constantly.
• Whisk in chicken stock and bring to a boil.
• Reduce heat and simmer for 10 minutes.
• Add the chicken mixture and heavy cream and season to taste with salt and pepper.
• Chicken sauce can be made several days ahead.
• Boil the spinach noodles according to package directions and cook until tender.
• If using fresh, cook in batches for about 2 minutes a batch.
• Remove lasagne to a large bowl of cold water to stop the cooking, then to a damp towel.
• Grate parmesan and fontina cheeses.
• Butter four 9 by 13 inch lasagna pans or large oval pans.
• Pour a layer of hte pepper sauce into each pan.
• Put a layer of lasagna noodles on top of the sauce, overlapping slightly.
• Add a layer of the chicken sauce, then a layer of the cheeses, and another layer of pasta.
• Repeat the process 3 more times ending with the pepper sauce and cheeses.
• Cover with foil.
• Lasagne at this point can be made a day ahead.
• Cooking and serving: Heat oven to 375 F.
• Bake lasagne in a preheated oven until cooked through, about 45 mins.
• Allow lasagne to rest for 15 mins.
• before cutting and serving.

CHICKEN LASAGNA

Steps:

• In a saucepan, saute onion and green pepper in butter until tender. Add mushrooms; cook until tender. Remove from the heat; stir in soup, milk, pimientos and basil. In a bowl, combine the chicken, American cheese, cottage cheese and 1/4 cup Parmesan cheese., Spread a fourth of the mushroom sauce in a 13x9-in. baking dish coated with cooking spray. Top with 3 noodles, half of the chicken mixture and a fourth of the mushroom sauce. Repeat layers of noodles, chicken and mushroom sauce. Top with the remaining noodles and mushroom sauce., Sprinkle with parsley and remaining Parmesan. Cover and bake at 350° for 30 minutes. Uncover; bake 15-20 minutes longer or until hot and bubbly. Let stand for 15 minutes before cutting.

PUERTO RICAN-STYLE CHICKEN LASAGNA

Steps:

• Heat olive oil in a pan over medium heat. Saute onion, bell peppers, shallots, sweet peppers, and scallions until soft, about 5 minutes. Add tomatoes, salt, pepper, and sugar. Simmer until flavors combine, about 1 hour. Add tomato paste to thicken the sauce, if necessary.
• Meanwhile, place chicken in a large pot and cover with water. Bring to a boil. Reduce heat and simmer until an instant-read thermometer inserted near the thigh bone reads 165 degrees F (74 degrees C), 45 minutes to 1 hour. Drain and let cool until easily handled.
• Fill a blender halfway with sauce. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining sauce. Cover to keep warm.
• Pull chicken meat off the bones. Heat olive oil in a saucepan and saute garlic until golden brown, 3 to 5 minutes. Add the boiled chicken and shred it with 2 forks. Moisten the mixture with chicken broth. Add sazon seasoning and olives; mix well. Season with salt and pepper. Remove from heat.
• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
• Preheat the oven to 350 degrees F (175 degrees C).
• Cover the bottom of a 9x13-inch baking dish with a layer of lasagna noodles. Cover with some sauce, followed by some chicken, then a layer of mozzarella cheese. Repeat with remaining noodles, sauce, chicken, and cheese. Cover the final layer of mozzarella with Cheddar cheese for extra color. Cover with aluminum foil.
• Bake lasagna in the preheated oven until heated through and cheese is melted, about 25 minutes.

CHICKEN AND ROASTED RED BELL PEPPER LASAGNA

Steps:

• Make the sauce: Process all ingredients in a food processor until smooth, stopping to scrape down sides.
• Preheat oven to 350°F.
• Stir together the chicken, cream cheese, spinach, garlic salt, and pepper.
• Layer a lightly greased 11x7 inch baking pan with one-third of the Red Bell Pepper sauce, 3 noodles, one-third chicken mixture, and one-third cheese. Repeat layers twice. Place baking dish on a baking sheet.
• Bake, covered, for 50 to 55 minutes. Uncover and bake 15 minutes longer.